The trofie with chestnut cream and speck is a very tasty and easy-to-make first course.
The perfect recipe for Sunday lunch during the autumn season, when chestnuts begin to take center stage at the produce stalls.
The trofie with chestnut cream and speck are easy to prepare, the right recipe for a versatile and appetizing dish that will make a great impression if you have guests.
The creamy, flavorful sauce made from chestnuts, milk and spreadable cheese perfectly coats the pasta, resulting in an amazing first course that will make you lick your lips!
- Portions: 3 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 12 oz fresh trofie
- 11 oz chestnuts
- 2/3 cup milk (about 5 fl oz)
- 3.5 oz spreadable cheese (cream cheese) — about 1/2 cup
- 7 oz speck, cut into sticks
- to taste salt
- to taste extra virgin olive oil
- to taste fresh parsley
Tools
- Immersion blender
Steps
Place the chestnuts in a pot with water and a bay leaf, bring to a boil and cook for 20–30 minutes.
Once cooked, let them cool and then peel them. To save time I halved them with a knife and scooped them out with a teaspoon.
Pour the milk over the chestnuts and blend with an immersion blender.
Take a frying pan, add a drizzle of extra virgin olive oil and a clove of garlic.
Add the speck and sauté for a few minutes.
Add the chestnut cream and the spreadable cheese to the speck, let the cheese melt, then remove the garlic.
Cook the pasta and toss it in the pan with the sauce, plate and before serving sprinkle with finely chopped parsley.
The trofie with chestnut cream and speck are a fusion of flavors: the sweet, starchy taste of chestnuts pairs perfectly with the savory flavor and crispness of speck.
